Rectified spirit of wine, two ounces.

Oil of origanum, a drachm.

Lemon-thyme,

Sweet marjoram, and

Winter-savory, dried and rubbed through a sieve, a drachm of each.

Celery seed, and

Minced eshallots, half a drachm; all the above ingredients apothecaries' measure. Let it have fourteen days to digest.

Soup Herb Spirit

Of common thyme,

Lemon-thyme,

Winter-savory,

Sweet marjoram,

Fresh lemon-peel,

Sweet basil, each three drachms.

Bay leaves.

Mint, and

Sage, half a drachm each.

Celery seed, a quarter drachm; all the above avoirdupoise weight. To be dried and rubbed through a sieve, and infused in a pint and a quarter of brandy or proof spirit for ten days; this may also be infused in wine or vinegar; but neither extract the flavour of the ingredients half so well as the spirit.

Spirit Of Savoury Spice

Black pepper and allspice pounded fine, three quarters of an ounce each.

Nutmeg grated, a quarter of an ounce. Infuse in a pint and a quarter of proof spirit for ten days.

Soup-herb, and Savoury Spice Spirit.

Soup-Herb

Mix half a pint of soup-herb spirit with a quarter pint of spirit of savoury spice.

Observations

These preparations are most invaluable auxiliaries to immediately heighten the flavour, and finish soups, sauces, ragouts, etc., and all made dishes, and will keep for twenty years.